Ginger-Lime Tonic, Afro-Vegan Eats 3

After the Thanksgiving cornbread stuffing, macaroni and cheese, candied sweet potatoes, chocolate cupcakes… the list goes on…a Ginger-Lime Tonic is the perfect cleansing drink. This is my last post from the Afro-Vegan Eats cookbook and a drink that I definitely plan to make again and again.

In Afro-Vegan Eats, the tonic is a Ginger-Lemongrass mix, not Ginger-Lime. I love lemongrass, but I couldn’t find any at my local store, so I used lime as a substitute. Terry’s recipe is served chilled, but I wanted a warm tonic. I adapted the cooking instructions for my warm version of the tonic. Both ginger and lime support healthy digestion.

Ginger-Lime Tonic
Serves 2
3 tbsp. grade B maple syrup (I used grade A, which has a lighter taste)
1 tbsp. lemon juice
1 tsp. apple cider vinegar
1 inch piece of fresh ginger, sliced thin
3 cups water
1 tbsp. lime juice and the zest of 1 small lime

Put the maple syrup, lemon juice, and apple cider vinegar in a teapot and mix well. Next, put the water, ginger, lime juice and lime zest in a saucepan over high heat and bring to a boil. Reduce the heat to low and let simmer for 30 minutes. Remove from the heat and set aside to steep for 30 minutes.

Next, strain the water, ginger, and lime mixture through a fine mesh sieve and pour into the teapot. Put the tonic on low heat and simmer for a few minutes. Serve warm.

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